To make the fritter batter, put into a medium sized pot: the rice, water, salt, apricots, and sweet potatoes. Bring to a boil and then turn down to a simmer and cover to let cook until the rice is soft, about 20 minutes. Pour the rice into a large bowl and add the sour cream, beaten egg, and Habanero. Sift in the flour and baking powder. Let the batter rest for 5 minutes.

To make the sour cream escarole, place the water, garlic, chili, salt, and escarole into a small pot and cover. Steam the escarole until it is soft and bright green. This will give you about ½ cup of cooked escarole. Drain off water from pot, place the greens into a bowl and blend in the sour cream and olive oil. Form the fritter batter into small ovals, using two spoons, and fry them in a heavy pan with canola oil until crispy brown all around. Drain on paper towels and place on plate with a dollop of the escarole on top.

For Caramel Sour Cream Upside Down Cake

1. Preheat oven to 375 degrees F.
2. Place first two ingredients in a small pot or pan over low heat and slowly melt the sugar. Pour into four 6-oz. ramekin dishes.
3. Blend together remaining ingredients in order listed and spoon into ramekin dishes. Bake for approximately 30 minutes. Cool cake in dish for a few minutes.
4. Top with a dollop of Green Valley Organics Sour Cream.

Recipe Summary

If you are prone to lactose intolerance and want to enjoy dairy products, have a look at this video. The video shares amazing information on lactose free sour cream. The host also shows wonderful recipes combining sour cream with other ingredients . Check it out...